Get ready to indulge in the most heavenly chocolate raspberry cupcakes ever! These moist dark chocolate cupcakes are filled with a luxurious raspberry chocolate ganache and crowned with a delightful raspberry frosting.
Why you’ll adore these chocolate raspberry cupcakes:
- They boast a perfect balance of rich chocolate and tangy raspberry flavors, making them ideal for special occasions like Valentine’s Day or any time you crave a sweet treat.
- The cupcakes themselves are incredibly moist and fluffy, promising a melt-in-your-mouth experience with every bite.
- With a luscious chocolate raspberry filling and a sweet-tart raspberry buttercream topping, each cupcake is a burst of flavor that will leave you craving more.
Have some questions? Let’s address them:
- Wondering how to store these cupcakes? Simply pop any leftovers into an airtight container and they’ll stay fresh for up to three days.
- Can you substitute regular cocoa powder for Dutch process? Absolutely! It’ll work just fine.
- Is espresso powder necessary for the cupcakes? Nope, it’s optional! But it does enhance the chocolate flavor.
Check out these baking tips for guaranteed success:
- Always measure your flour properly to ensure the perfect texture. Avoid scooping directly from the bag; instead, spoon the flour into your measuring cup and level it off with a knife.
- Ensure all your wet ingredients are at room temperature for the best cupcake texture. Cold ingredients can affect the final result.
- Use a cookie scoop to fill the cupcake liners with batter for less mess and uniform cupcakes.
- When making the raspberry buttercream, whip the butter until pale and fluffy before adding the remaining ingredients for the fluffiest frosting.
Chocolate Raspberry Cupcakes
Servings 12 cupcakes
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour spooned and leveled (125 g)
- ¼ cup + 1 tablespoon Dutch process cocoa powder 25 g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder optional
- ¼ cup softened unsalted butter 56 g
- ¾ cup granulated white sugar 150 g
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk at room temperature (120 ml)
- ¼ cup sour cream at room temperature (61 g)
For the Raspberry Chocolate Ganache:
- 4 oz semi-sweet chocolate chopped (113 g)
- ¼ cup + 2 tablespoons heavy cream 90 ml
- ¼ cup raspberry preserves 85 g
For the Raspberry Buttercream:
- ¾ cup unsalted butter softened (168 g)
- Pinch of salt
- 1 ½ cups powdered sugar 195 g
- ½ cup freeze-dried raspberries measured then ground (16 g)
- 1 teaspoon vanilla extract
- ¼ cup raspberry preserves 85 g
Instructions
For the Chocolate Cupcakes:
- Preheat the oven to 350°F. Line a cupcake pan with 12 liners.
- Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl. Set aside.
- In a large bowl, cream together butter and granulated sugar until fluffy.
- Add egg, egg yolk, and vanilla extract, mixing until light and fluffy.
- Mix in milk and sour cream on low speed.
- Add dry ingredients to wet ingredients and combine on low speed.
- Fill cupcake liners ¾ full with batter. Bake for 17-20 minutes.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack.
For the Raspberry Chocolate Ganache:
- Heat heavy cream until steaming, then pour over chopped chocolate. Stir to combine.
- Add raspberry preserves and mix. Let ganache cool for 15 minutes, then transfer to a piping bag.
For the Raspberry Buttercream:
- Beat butter and salt until smooth and fluffy.
- Add powdered sugar and mix on low speed.
- Add ground freeze-dried raspberries, raspberry preserves, and vanilla extract. Mix until fluffy.
Assembling the Cupcakes:
- Remove centers of cooled cupcakes and fill with raspberry chocolate ganache.
- Pipe raspberry buttercream on top of each cupcake.
- Decorate with fresh raspberries, then serve and enjoy!